Puff Pancake with Blueberry Sauce Recipe

"I collect cookbooks and discovered this recipe while I was in Texas on vacation," writes Barbara Mohr from Millington, Michigan. "The light and puffy pancake really does melt in your mouth! It’s a definite crowd-pleaser that’s as impressive served at dessert as it is at breakfast. My guests always agree!"

Nutritional Facts

Directions

Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted.

Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown.

Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake.Yield: 4 servings.

Originally published as Puff Pancake with Blueberry Sauce in Simple & Delicious
May/June 2007, p33

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"I've made this 4 times now and it seems to turn out slightly different each time (oven temp, etc.?). My family has LOVED it every time! My 9 year old son wants to try to make it himself. That is a first for him! (I also use 3 eggs instead of 2 as suggested by another review)."

"I made this for my husband's birthday breakfast today. It was a hit. Absolutely delicious , light, not too sweet, and so flavorful. He said he could have eaten the whole thing himself. Definitely will be a repeat performance."